We all love when a vintage recipe makes a glorious comeback. And when it involves a casserole dish, a mound of seafood and a generous handful of crushed potato chips—even better. That’s exactly what ...

Chesapeake Bay has long been a confluence of cultures and geographical backgrounds, each significantly influencing the area's culinary landscape. The region is known for many dishes that incorporate ...

1. Preheat oven to 375 F. 2. In a heavy saucepan over medium heat, sauté onions, garlic and bell pepper in butter until onions are clear. 3. Stir in flour until vegetables are coated. 4. While ...

Nick Lama, chef and owner of Avo in New Orleans, uses pancetta, tender oysters and sweet lump crab meat in his Italian Seafood Casserole. It's a great year-round dish and perfect for a Feast of Seven ...

Preheat oven to 375 degrees. In a 4-quart pot, sauté onions, celery and bell pepper in one stick margarine until they are very tender and a light caramel color. Reduce heat to low and stir in ...

Rick Nielson lives in North Charleston. I didn’t have anything for breakfast. I skip it. For lunch, I had seafood. I went to Crab Shack, and had the shrimp-and-something casserole: It was shrimp, crab ...

We may receive a commission on purchases made from links. For many of us, including recipe developer Patterson Watkins, cheesy pasta was once synonymous with Kraft macaroni and cheese. Somewhere along ...

Crab meat is an ingredient in favorite dishes from popular restaurants that are no longer on the Coast, such as the Friendship House and Hugo’s in Biloxi, and the La Font Inn in Pascagoula.